An even better version of the classic
- 2 cups milk
- 3 cups water
- 2 teaspoons salt
- ¾ cup coarse grits (we used Bob’s Red Mill and they were delicious)
- Spot Shrimp:
- 1 pound spot shrimp, shell on
- 1 tablespoon olive oil
- 2 slices bacon, cut in ¼ inch strips (optional, but awesome) OR 3 tablespoons butter
- ½ Vidalia onion, minced
- 1 teaspoon flour
- 1 cup stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 tablespoon parsley or chives, minced
For the Grits
In a medium sauce pan, bring milk, water, and salt to a boil. Whisk grits into liquid and reduce to low heat. Cook for 45 minutes to 1 hour, whisking occasionally. Mixture will thicken and be creamy when done. Season additionally as needed.
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For the Shrimp
In a small bowl, toss spot shrimp with olive oil. In a skillet heated over medium heat, briefly sear shrimp, no more than 1 minute on each side. Remove from pan. Render bacon until crisp and set aside with shrimp or melt butter in the pan. Sauté onion until softened and just starting to brown, about 3 minutes. Add flour, toasting for 30 seconds. Add stock, scraping up any brown bit in the bottom, and simmer to thicken slightly. Add Worcestershire, Tabasco and bacon, if using.
Ladle grits onto plate, and top with spot shrimp. Spoon sauce over top, and garnish with parsley or chives.
Know Your Cook
What’s more classic than shrimp and grits? Luckily, we can get gorgeous coarse-ground grits in the Midwest, and southeast Alaska’s perfect spot shrimp are a better option than Gulf shrimp. There, I said it. ~Chef Ali